Flowchart of Pasteurized Milk Production Process
What are the components of milk?
Milk is one of the most popular nutritious beverages. Milk plays a key and important role in improving nutrition and food security, and it is used to produce various dairy products such as cream, butter, yogurt, cheese, kashk, and other products. Due to its significant amounts of calcium, potassium, phosphorus, magnesium, and vitamins A, B1, B2, B6, B12, D, K, and other salts, milk provides the essential nutrients required by the body.
Chemical composition of milk:
Water 87% (approximate)
Fat 0.4% (approximate)
Lactose 7.4% (approximate)
Protein 7.3% (approximate)
Minerals 0.6% (approximate)
Physical composition of milk:
1- Chlorides, sodium, and potassium are dispersed in ionic form.
2- Lactose is part of albumin in molecular form.
3- Casein and phosphates are in colloidal form.
4- Fat is in emulsion form.
Pasteurized Milk Production Process
Raw milk, after being approved by the quality control and laboratory department, is transferred to the raw milk storage tanks and then directed to the production line. It then enters the pasteurization system where it is heated to 45°C, then sent to the separator where its fat content is standardized according to the type of milk (in terms of fat percentage). After that, it is returned to the system and heated to 55°C and homogenized under 120 bar pressure. The system is then returned and heated to 80°C in the holding tank for 15 seconds, then moved to the cooling section where it is cooled to 4°C and directed to the pasteurized milk storage tank. After that, it is transferred to the filling machine and finally moved to the cold storage until the quarantine period is completed and it is released to the market.
Using Nisin can help increase the shelf life of pasteurized milk.
